chocolate
Breve storia della moderna cioccolata

Breve storia della moderna cioccolata

brevi cenni sullo sviluppo della produzione della cioccolata

5 February 2015 / About us

brief history of the modern chocolate

 

Before 1928 , when  Casparus Van Houten invented hydraulic cocoa press,  Cocoa for drinking contained over 50% fat, and it was difficult to digest. 

The new press could to separate cocoa butter from cocoa liquor and produce low-fat cocoa powder,  thus

it was possible to make chocolate bars we know today.

The brand Van Houten (owned by manufacturer of industrial chocolate Barry Callebaut) is still used, especially for cocoa powder.
The english company Fry´s from Bristol, in 1847 probably produced the first chocolate bars.

Swiss Daniel Peter ,inspired by his friend Henri Nestlé , whose factory produced milky flour for children, tried to mix cocoa mass and milk; after many unsuccessful attempts he invented milk chocolate in 1875 and called his product Gala Peter. First white chocolate was manufactured by swiss company Nestlé in 1930´s. It was called Galak.
Chocolate brand Gala Peter was produced in Nestlé factories worldwide, but it was discontinued in 1980´s.
Swiss Rodolphe Lindt invented the conching process in 1879 that allows to produce fine chocolate, which melts on the tongue.
Chocolate factory Séchaud Fils from Montreaux in Switzerland produced first filled chocolate called Cremor in 1913. xx